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Treadeau Garlic Press

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Lindy Lou Jul 2, 2007 10:36 AM

Has anyone tried this garlic press so highly rated by CI?

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    lagatta Jul 3, 2007 09:15 AM

    Do you mean "Trudeau", as in the Prime Minister?

    1 Reply
    1. re: lagatta
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      Lindy Lou Jul 4, 2007 02:25 PM

      Amazon.com $11.99

    2. eLizard Jul 3, 2007 10:36 AM

      I've been looking all over for that bad boy and didn't want to order one off the 'net until I'd heard from someone who's used it. So, thanks for the post. Have you found a place to buy it?

      1 Reply
      1. re: eLizard
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        renov8r Jul 3, 2007 02:05 PM

        http://www.alwaysbrilliant.com/aa/asp...

        ain't repalcing my zyliss unless it gets run over by an elephant...

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        Shazam Jul 3, 2007 03:53 PM

        I have it. My Zyliss garlic press fell apart (the metal rod that keeps the two pieces together fell out, and it wouldn't go back in, even with a sledgehammer).

        It doesn't work as well. The biggest problem is that garlic leaks from the sides near the pivot. The other problem is that the mince isn't as fine as the Zyliss.

        Having said that, it was cheap ($12), and it still works more than adequately, so really I'm just nitpicking. Also, it's really easy to clean, and it's extremely easy to press the garlic through because it's so heavy.

        1. JoanN Jul 4, 2007 09:01 AM

          Not sure which issue of CI you're referring to, Lindy Lou, but I just saw a July/August '07 issue of CI at a friend's house and the top-rated press in that issue was the Kuhn Rikon 2315 Epicurean Garlic Press. It's expensive; believe it retails for about $40. I've added it to my wish list. Anyone here have any experience with it?

          4 Replies
          1. re: JoanN
            liu Jul 4, 2007 03:21 PM

            We just ordered one from Amazon, but it has not arrived yet. I think there was some delay on it -- 3 or 4 weeks. I will post after playing with it!

            1. re: liu
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              lagatta Jul 4, 2007 05:12 PM

              I've googled the TREADEAU garlic press and it doesn't seem to exist. Are you sure you don't mean the TRUDEAU garlic press?

              1. re: lagatta
                liu Jul 4, 2007 09:37 PM

                I don't know anything about the Treadeau or Trudeau. For clarification, I was responding to JoanN, and we just ordered the Kuhn Rikon 2315, recommended by the most recent issue of Cook's Illustrated.

                1. re: liu
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                  Stack8 Jul 5, 2007 06:53 AM

                  I've really enjoyed my Zyliss. I think they make them in two sizes, I bought the larger one based on what a lot of Chowhounds recommended. It works great.

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            PhoebeB Jul 5, 2007 07:55 AM

            I can't imagine a better garlic press than Pampered Chef's. It's 5 stars from Epinions and not a single negative comment. I've had mine for ~3 years and use it every day. Most astonishing improvement over the one I used for 40 years. I still marvel at how completely it squeezes even with the peel on the cloves, how easily the debris is removed.

            3 Replies
            1. re: PhoebeB
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              PhoebeB Jul 5, 2007 10:40 AM

              P.S. Just looked at the Trudeau and I think it's almost exactly like the Pampered Chef except that it's all metal--no rubber grips.

              1. re: PhoebeB
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                CrazyOne Jul 5, 2007 03:10 PM

                Actually, I just clicked on the link above and thought it looked very much like one we got at Target. I think it's in their Michael Graves line. It has the same spikes on the back that are supposed to clean out the holes or whatever. Think it's pretty similar, even if it's probably not identical.

                But it's the Zyliss we still use far more often. We've kept that second one, but more likely to wash out the Zyliss and use it again, I think. Heh. Didn't know the Zyliss was everyone's favorite until well after we had it, but we've had a couple other "second" presses, one of which was returned because the design was so bad (KitchenAid, amazing what they'll license some brand names to these days).

                1. re: CrazyOne
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                  PhoebeB Jul 5, 2007 03:14 PM

                  I think you might be right that the Pampered Chef is more like the Zyliss. Its only that its handles are nearer the shape of the Trudeau, but other wise it looks just like the Zyliss. Does your little cleaner-thingy detach? I seldom need to use it if I leave the peel on the cloves because the peel makes everything come off in one piece.

            2. fayehess Jul 5, 2007 03:58 PM

              I say forget spending good money on a garlic press, and just cut off the root end, a bit of the tip, and then using the flat side of your chef's knife, smash it flat, then give it a good mince. You separate garlic in a way that changes the taste when you use a garlic press. It's like putting onions in a food processor. fayefood.com

              3 Replies
              1. re: fayehess
                Karl S Jul 5, 2007 04:16 PM

                Well, when you are doing a lot of garlic, the press has advantages. Plus, many chefs now confess that their kitchen prep includes the press, and they don't always mince with a knife. The trend against presses that began in the 80s crested a few years ago, and the press is making its way slowly back into the light...

                1. re: Karl S
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                  PhoebeB Jul 5, 2007 04:26 PM

                  Yes. There are times when pressed is not only easier but blends faster, as in cole slaw dressing you plan to serve almost immediately.

                2. re: fayehess
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                  CrazyOne Jul 6, 2007 04:41 PM

                  No garlic press AND no onions in a food processor? What's next, grind black pepper by hand too because the pepper mill changes it too much?

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